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Valorization of rose (Rosa damascena Mill.) by-product: polyphenolic characterization and potential food application

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Abstract

A new process for enzyme-assisted extraction of polyphenols from de-aromatized rose (Rosa damascena Mill.) petals, primary by-product of essential oil production, was developed. Among the 19 major compounds analysed by liquid chromatography–mass spectrometry, 5 hydrolyzable tannins and 14 flavonols were detected in the rose petal extract. To the best of our knowledge, the presence of galloylquinic acid and ellagitannins has not been described before in Rosa damascena. The enzymatic processing led to 1.5–1.8 times higher contents of individual flavonols as compared to the control (without enzymatic treatment) sample. The co-pigmentation efficiency of enzymatically extracted rose petal polyphenols was evaluated regarding color stabilization in strawberry processing. The results obtained demonstrate that the addition (0.5%, w/w) of rose petal extract enhances the color intensity of strawberry spread, thus meeting the growing consumer demand for substitution of synthetic food additives by natural alternatives.

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Abbreviations

UHPLC-DAD:

Ultra high-performance liquid chromatography–diode array detection

LC–MS:

Liquid chromatography–mass spectrometry

TPP:

Total polyphenols

TMA:

Total monomeric anthocyanins

QGE:

Quercetin glucoside equivalent

GAE:

Gallic acid equivalent

CGE:

Cyanidin glucoside equivalent

HHDP:

Hexahydroxydiphenoyl

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Acknowledgements

We are grateful to Ecomaat Ltd. (Mirkovo,Bulgaria) for providing the distilled rose petals.

Funding

No funding was received for conducting this study.

Author information

Authors and Affiliations

  1. Department of Food Preservation and Refrigeration Technology, University of Food Technologies, 26 Maritza Boulevard, Plovdiv, 4000, Bulgaria

    Rada Dinkova, Alexios Vardakas, Vasil Shikov & Kiril Mihalev

  2. Department of Informatics and Statistics, University of Food Technologies, 26 Maritza Boulevard, Plovdiv, 4000, Bulgaria

    Eva Dimitrova

  3. Department of Nutritional and Food Sciences, Chair of Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115, Bonn, Germany

    Fabian Weber & Andreas Schieber

  4. Department of Nutritional and Food Sciences, Chair of Food Chemistry, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115, Bonn, Germany

    Maike Passon

Authors
  1. Rada Dinkova
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  2. Alexios Vardakas
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  3. Eva Dimitrova
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  4. Fabian Weber
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  5. Maike Passon
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  6. Vasil Shikov
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  7. Andreas Schieber
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  8. Kiril Mihalev
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Contributions

All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by RD, VS and KM. The first draft of the manuscript was written by RD and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

Corresponding author

Correspondence to Rada Dinkova.

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No potential conflict of interest was reported by the authors.

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All procedures performed in studies involving human participants were in accordance with the ethical standards of the institutional and/or national research committee and with the 1964 Helsinki declaration and its later amendments or comparable ethical standards.

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Dinkova, R., Vardakas, A., Dimitrova, E. et al. Valorization of rose (Rosa damascena Mill.) by-product: polyphenolic characterization and potential food application. Eur Food Res Technol 248, 2351–2358 (2022). https://doi.org/10.1007/s00217-022-04051-6

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  • DOI: https://doi.org/10.1007/s00217-022-04051-6

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